2 pkg. (14.1 oz each) refrigerated pie pastry, room temperature
Instructions
Preheat the oven to 425 degrees. Place potatoes and carrots in a large
saucepan; add water to cover. Bring to a boil. Reduce heat; cook,
covered, 8-10 mins. or until vegetables are crisp-tender; drain.
In a large skillet, heat butter over medium-high heat. Add onion; cook
and stir until tender. Stir in flour and seasonings until blended.
Gradually stir in broth and milk. Bring to a boil, stirring
constantly; cook and stir in the chicken, peas, corn and potato
mixture; remove from heat.
Unroll a pastry sheet into each of two 9-in. pie plates. Add chicken
mixture evenly in each plate. Unroll remaining pastry; may use small
cookie cutter to make design for top, place pastry over filling. Roll
top and bottom edges down to seal edge, then flute edges. If there is
not a cut out design on top make slits in the top.
Bake 35-40 mins. or until crust is lightly browned. Let stand 15 mins.
before cutting.
Originally Submitted
9/6/2014
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